With the first cooler days of autumn creeping in I fancied a robust flavoured, meaty dish. One of my favourite meat dishes is duck in any form or shape. I managed to get a stock of raw, frozen duck legs from Rougie in Sarlat and I created a recipe around them. I also have some beautiful fruit sauces made by Belberry at the shop, one is with blackcurrants. In this recipe I slow cooked the ducks’ legs in a red wine marinade then basted them with the blackcurrant sauce. This recipe can be prepared the day before serving, then the duck is reheated and basted prior to serving. I needed sweetish vegetables to accompany the dish so I chose baby carrots in honey and mashed potato mixed with puree of chestnuts.